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Swedish Hardtack

1 pint buttermilk
1/2 cup sugar
1/2 cup shortening, melted
1 teaspoon salt
7/8 teaspoon baking soda
Coarse rye flour

Mix ingredients to make a thick dough and shape into 24 balls,
dipping them in flour. Roll out very thin with a special peg
rolling pin (a barbed pin which pricks dough as it rolls). Bake
on a cookie sheet in hot oven (425 F.) until browned, about 15
minutes. These are very crisp and tender.

Note: In my grandmas house we had a hardtack holder in the middle
of the table. The hardtack we had was about 1 1/2 foot - 2 foot
in diameter with a hole in the middle. The holder had a post in
the center that you put them on. When we wanted a piece you just
broke it off. Thanks for the memory of gentler times!

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